Can anyone plz tell me how to make fruitcake at home?

Answer 1

There are lots of recipes on line and in cook books. Look them up and try one at a time out. Go to library to check the books out.

Answer 2

Recipes and tips for making delicious holiday fruitcakes
Fruitcakes get an awful lot of bad press, especially the mass produced varieties, but a rich homemade version can be incredibly delicious.
The South, with it's great love for baking cakes, has offered many fruitcakes through the years. In Mary Randolph's "The Virginia Housewife" (1824), there is a recipe for "A Rich Fruit Cake" with a pound cake batter and 9 pounds of assorted raisins, currants, almonds, and citron. "Mrs. Hill's New Cookbook" (1872) gives recipes for five, including a "Cheap Fruitcake," "Confederate Fruit Cake," and "Black Cake."

Generally, fruitcake is a mixture of fruits and nuts with just enough batter to hold them together. When wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years.

Have It Your Way...
If there are certain fruits you don't like, you can always include more of another, or some of your own favorites. Dried fruits cooked in juice can take the place of candied fruits, and seeds can replace nuts. To convert a favorite "dark" fruitcake recipe to a "light" fruitcake, leave out the dark spices, use light colored fruits (golden raisins, dried apricots, etc.), and replace dark corn syrup or molasses with light corn syrup.

I think I can tell u a lot of recipes, but cannot be typed here. Better go to link I tell u, & prepare the enormous recipes of cake & enjoy, not forgetting me to invite, atleast 10 points.

http://southernfood.about.com/cs/christmasfood/a/fruitcakes.htm

Answer 3

I found this on foodnetwork.com hope you like it, good luck.

Fruit Cake

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Yield: 10 servings

½ cup butter
½ cup lard (Shortening)
1 heaping cup brown sugar
4 eggs
1¼ cups "wholemeal" (whole wheat) flour
1¼ cups self-rising flour
1 teaspoon baking powder
¼ teaspoon nutmeg
1 tablespoon molasses
2 pounds mixed candied fruit
1 lemon, zested
1 orange, zested and juiced
¼ cup sherry
1 tablespoon brandy
1 tablespoon milk
Preheat oven to 325 degrees F.
In a mixing bowl, with a paddle attachment cream the butter and lard together. Add the sugar and continue creaming. Add the eggs gradually and mix until well incorporated.
Then, add each ingredient one at a time and blend in. Turn batter out into a loaf pan (best for doorstops) lined with parchment paper. Bake 1 hour and 30 minutes, then reduce the heat to 300 degrees F and bake an additional 1 hour and 15 minutes.
Let cool in the pan. Wrap in plastic and let mature a few days. If you like, you can dip it or baste it with brandy, wrap it in cheesecloth, and store in a cool place for months (maybe even decades).

Answer 4

Fruit Cake

INGREDIENTS:

* 1 cup butter
* 2 cups white sugar
* 4 eggs
* 1 cup buttermilk
* 1 cup chopped raisins
* 1 cup chopped walnuts
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground allspice
* 1 teaspoon ground cloves
* 1 teaspoon ground nutmeg
* 1 (8 ounce) can crushed pineapple with juice
* 2 cups flaked coconut
* 2 1/2 cups white sugar
* 2 tablespoons all-purpose flour
* 2 tablespoons grated lemon zest
* 2 lemons, juiced
* 1 1/2 cups water


DIRECTIONS:

1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 - 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
2. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
3. Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4. In a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.

Answer 5

Excellent - Tried & tested

EASY FRUIT LOAF

250 ml brown sugar (200 g)
250 ml milk
250 g butter or margarine
400 ml fruit cake mix (250 g)
100 ml chopped glacé cherries (60 g)
1 egg, beaten
625 ml Snowflake cake flour (350 g)
5 ml baking powder
3 ml bicarbonate of soda
5 ml mixed spice

1)Place sugar, milk, butter, cake mix and cherries in a saucepan. Bring to boil, and then simmer for 2-3 minutes. Allow to cool.
2)Add beaten egg to mixture. Sift dry ingredients together, add to mixture and mix well.
3)Pour into a greased and well-lined 23 cm loaf tin.
4)Bake in a preheated oven at 160 °C (325 °F) for 1¼ hours. Leave for a few minutes in tin before turning onto a wire rack to cool.

TIP-Test whether the cake is cooked by inserting a skewer in the centre. If it is baked, the
skewer will come out clean.

VARIATIONS

Pour this syrup over hot loaf:

125 ml fresh orange juice
10 ml fresh lemon juice
3 ml grated orange rind
125 ml sugar (100 g)

Boil ingredients together for 5 minutes, then leave to cool slightly before pouring over cake.
Add 125 ml chopped pecan nuts or walnuts to mixture.

Answer 6

I make a great one! But my recipe is packed for moving. I'll get back to you with it, some time in septtember.

Answer 7

take two men(gay) and place them in a bed with flour and toss in some toys.

Answer 8

First you need a gay baker....do you know one?

Answer 9

Ok, so maybe you and I are alone w/our love of fruitcake, but oh well. It's a little difficult to make it when it's not holiday time because it's hard to find the candied fruit. I've recently found it sometimes at Vons and they definitely have it at speciality food stores.

Here's a couple recipes :)

Preheat oven to 250-275 degrees.
Cream together:
2 1/2 cups butter
4 cups light brown sugar
8 eggs, beaten

Mix and add to above mixture:
10 cups flour
1 tsp. salt
3 tsp. baking powder
2 1/2/tsp. cinnamon
1 tsp. allspice
3/4 tsp. nutmeg
3/4/tsp. cloves

Mix fruit together and add to above:
2 lb. mixed candied fruit
2 lb. red candied cherries (leave whole)
1/2 lb. candied pineapple (cut into wedges)
1/2 lb. pitted dates (chopped)
1 lb. golden raisins
1/2 lb. currants
2 1/2 lb. walnuts (broken large)
3/4 cup sherry wine

Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!

Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
Pan sizes and baking chart:

9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours

10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins

1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins

9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins

No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours

4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour

Cherry Almond Fruitcake

1/2 cup raisins
2 tablespoons sweet sherry
1/3 cup butter
1/2 cup sugar
3 eggs, separated
1/2 teaspoon almond extract
1/2 cup glaceed cherries, quartered
1 1/4 cups ground almonds*
Extra sweet sherry, if desired
Preheat the oven to 325 degrees F. Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper.
Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry. Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds. Set aside.

In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg yolks and almond extract, and stir in the remaining ground almonds. Fold in the raisins and cherries.

Beat the egg whites until they form stiff peaks and fold gently into the cherry batter with a large metal spoon.

Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean. Cool in the loaf pan. If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry. Store in an airtight container for up to 2 weeks.

*If you can't find ground almonds, you can grind blanched whole almonds in the food processor until they are like fine cornmeal.


Creole Christmas Fruitcake w/Whiskey Sauce

For the Simple Syrup:
1 cup granulated sugar
1 cup water
1 1/2 tablespoons lemon zest, cut in strips
2 tablespoons lemon juice

For the Cake:
1/2 pound mixed dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots
1/2 pound, (2 sticks) unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
2 ounces almond paste
4 large eggs
1/2 cup Grand Marnier, or other orange-flavored liqueur
2 cups bleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/2 cup slivered almonds, toasted
1/2 cup pecan pieces
1/2 cup walnut pieces
1/4 cup bourbon
Make a simple-syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.

Combine the dried fruits in a large mixing bowl. Pour the simple-syrup over them, toss to coat and let steep for 5 minutes. Strain and reserve the syrup.

Cream the butter, sugar and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl with a rubber spatula. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs 1 at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/4 cup of the Grand Marnier and mix to incorporate.

Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick.

Add the warm fruit and all of the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.

Preheat the oven to 350 degrees F.

Lightly grease a bundt pan with butter or non-stick baking spray. Pour the batter into the pan and bake until golden brown and the top springs back when touched, about 45 to 50 minutes (turning the pan to ensure even browning after 30 minutes.)

Cool the cake for 20 minutes in the pan, then remove and continue to cool upside-down on wire racks.

Make tiny holes with a toothpick randomly on the rounded end of the cake. Combine the remaining simple syrup with the remaining 1/4 cup of Grand Marnier and the bourbon. Wrap the cake in a layer of cheesecloth and pour 1/4 cup of the syrup over the top of each cake. Store in a plastic zip bag for 3 or 4 days until the cake is slightly stale. Sprinkle syrup over cakes once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.
For the Whiskey Sauce:
3 cups heavy cream
1/2 cup bourbon
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons cornstarch

Combine 2 3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium-heat. Stir to dissolve the sugar.

In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.

The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.

Answer 10

eeeewwwww why would you want too